Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts

Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds

“…The lower moisture content found in the grilled pork, probably related to the loss of juices, would also justify the higher protein content compared with its counterpart. In this sense, Clause and Ovesen (2001) stated that protein increased in meat cuts after cooking, due to water and fat losses. In parallel, the lower moisture content in the paella could be the factor responsible for Table 2 Nutritional composition of the cooked dishes (per 100 g of edible portion).…”

Effects of the Plane of Nutrition on Physicochemical Characteristics and Sensory Quality Traits of the Muscle in Finishing Pigs

“…The loin comprising the longissimus muscle (LM) widely used as the representative muscle for physicochemical analysis and sensory evaluation (Judge et al ., 1989) as well as a second representative lean primal ham was removed from the carcass. In addition, Boston butt containing the upper part of the LM, which contains more intramuscular fat than the LM of the loin (Clausen and Ovesen, 2001; Kang et al , 2011), was also taken as another type of muscle for its higher fat content. The loin, Boston butt, and ham were transported to the laboratory and the LM and semimembranosus muscle (SM) were removed from the former two primals and ham, respectively, for physicochemical analysis and sensory evaluation on the muscle described below.…”

Changes in fat content of pork and beef after pan-frying under different conditions

“…Studies by us (Clausen and Ovesen, 2001) and others (Johansson and Laser, 1987;Kreuzer et al, 1994) showed that meat, contrary to common belief, does not gain much fat during cooking, and that under certain circumstances fat can even be lost from the meat. However, these studies did not examine the role of other meat and preparation variables that could have an effect on fat gain or loss, e.g., fat content in the raw meat, thickness of the meat, frying time, amount and type of frying fat used and use of breading.…”

“…Studies have shown that cuts with subcutaneous fat and intermuscular fat can lose some fat during cooking/frying (Johansson and Laser, 1987;Sheard et al, 1998;Clausen and Ovesen, 2001), whereas intramuscular fat generally remains in the meat (Renk et al, 1985). Beefsteak (mean 6% fat in raw meat as intramuscular fat) gained 0.5% fat during frying in 75 g margarine-the same amount as unbreaded schnitzel (2% fat in raw meat) (Table 1).…”

“…Generally, the fat changes were trivial, except perhaps for the breaded meat, due to higher absorption of the margarine. Our earlier study (Clausen and Ovesen, 2001) showed a lower mean fat gain of 3.572.0% (S.D.) for breaded pork chops (half of the meat was cooked in oven after being browned in frying fat on the pan and half was cooked in restricted margarine).…”